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French Mushroom Velouté | Velvety & Refined
(0)
35 min
Quick
Gurkerl Küche
Eine samtig-cremige französische Pilzsuppe mit feinen braunen Champignons, einem Hauch Weißwein und Crème fraîche. Ein eleganter Klassiker der französischen Bistro-Küche, serviert mit ofenfrischem Baguette.
Ingredients
Preparation method
Preparation & Sautéing
Thoroughly clean the mushrooms and slice them finely. Set aside a handful of nice slices for the garnish later. Finely chop the onions and garlic cloves.
Soup Base & Cooking
Melt the butter in a large pot. Sauté the remaining mushrooms, chopped onions, and garlic over medium-high heat until the liquid has evaporated and the mushrooms are wonderfully fragrant and browned.
Sprinkle the flour over the mushrooms, stir in, and sweat briefly for about 1 minute. Deglaze with white wine and allow to reduce slightly.
Chef's tip
For a particularly rich wild mushroom flavor, you can replace part of the button mushrooms with fresh king oyster mushrooms or porcini.
The soup is ideal for preparing ahead and will keep fresh in the refrigerator for up to 2 days.
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